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Squids stuffed with mash of sweet potato and spicy prawns served with grilled bell peppers and coriander oil

Squids stuffed with mash of sweet potato and spicy prawns served with grilled bell peppers and coriander oil

What you need:

  • 4 squids approx. 200 g each

  • 200 g prawns (deveined)

  • 1 large sweet potato

  • 3 cm ginger

  • 1 finely chopped red chili

  • 1 tsp. Chili flakes

  • paprika

  • 2 cloves finely chopped garlic

  • 1 finely chopped shallot

  • sesame oil

  • soy sauce

  • olive oil

  • sunflower oil

  • 1 bunch of fresh coriander

  • salt and pepper

  • red bell pepper

  • coriander sprouts (or other green sprouts)

Coriander oil:

  • Blend sunflower oil with fresh coriander

  • Set aside

Potato mash:

  • Boil the sweet potato until tender

  • Fry shallot, ginger, red chili and garlic in olive oil

  • Add the prawns and fry for 2 min.

  • With a fork, mash the potato

  • Add the oil, shallot, ginger, chili and garlic from the frying of the prawns

  • Chop then prawns and add to the mash

  • Add a little sesame oil, soy sauce and some finely chopped coriander

  • Season with salt and pepper

  • Set aside

Grilled bell peppers:

  • Halve the bell peppers

  • Remove the seeds

  • Grill them in oven until the get black

  • Let cool down

  • Remove the skin

  • Slice in suitable sizes

  • Put in olive oil and set aside

Finalising:

  • Clean the squids inside, remove the bone, cut of the head but keep the tentacles

  • Remove the thin outer layer go the squids by rubbing it off under cold water.

  • The squids shall end up completely white on outside!

  • Create a mixture of sesame oil, paprika, chili flakes and soy sauce

  • set aside

  • Stuff the squids with the potato mash

  • Close the gap with a wooden stick

  • brush the squid and the tentacles with the oil mixture

  • Fry the stuffed part for approx 3 min on medium temp

  • Fry the tentacles for 30-45 sec

  • Arrange on plates, drizzle with coriander oil, paprika and some coriander sprouts

 

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